February 2016

ALL MAGAZINE ISSUES


Pizza Today February 2016 Cover

Prawn Stars

This issue is packed with advice to help your pizzeria operation, from portion control and shrimp and stromboli recipes to leasing, rewards program and employee management tips.

stromboli

February 22, 2016 |

Stromboli: Something Old, Something New

Stromboli has been around for six decades, yet it’s still a fresh new way to excite customers Stromboli is an under-appreciated pizzeria menu item. Here’s why: you can take it on the go and it can be stuffed with practically anything you have in your kitchen. You can have as much variety with it as…Read More

three pizzas at Authentic New York Pizza in Corpus Christi, Texas

February 22, 2016 |

Pizza Today on the Road: Authentic New York Pizza, Corpus Christi, TX

Away from home Authentic New York Pizza gives Corpus Christi a taste of authenticity Alan Kruger has that swagger that only a true chef has –– there’s the New York accent, the storied resumé including everything from dishwasher to executive chef and the somewhat fearless bravado that can only be claimed by a man who’s…Read More

pizzeria kitchen worker on pizza makeline

February 22, 2016 |

6 ways to make employee performance reviews count

Under Review Execute effective employee performance reviews in the restaurant space When The New Yorker and later Inc. Magazine questioned the validity of employee performance reviews this past summer, wondering aloud if the formal appraisals sparked more anxiety and annoyance than actionable information, Eric Greenwald thoughtfully considered the argument. Ultimately, though, Greenwald wasn’t convinced. “Performance…Read More

boombozz pizza window marketing

February 22, 2016 |

Window Marketing: The Big Picture

Don’t overlook importance of window marketing In the hospitality industry we often say, “People eat with their eyes.” Many pizzeria operators have learned to apply that to our menus, restaurant décor, open kitchens and more while enjoying the return on their investment. Despite acknowledging that we live in a visual culture, many have overlooked a…Read More

for lease sign in the window of a restaurant facility

February 1, 2016 |

Commercial leasing tips for first-time restaurateurs

Real Estate Concerns — Commercial Leasing Between business plans, marketing and capital collection, new restaurateurs have plenty on their plates — and they often put property on the back burner. While location is a common concern, inexperienced owners frequently fail to account for the hurdles and pitfalls of the commercial leasing process. Commercial contracts are…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

February 1, 2016 |

Respecting the Craft: The Future for Pizza Delivery

Is third-party delivery the way to go? I have a forecast that one day our industry will not have delivery drivers who are directly employed by our restaurants. Instead, I believe third-party companies will soon be nationwide. This started with a small group of companies way back in the day. One of them, which is…Read More

February 1, 2016 |

Dough Doctor: On the Rise

The Dough Doctor breaks down yeast types and adding malt to dough Q: Is there any one type of yeast that is better to use when making pizza than another? A: In one word, no. With that said, it all depends upon what you have available to you and what you are comfortable using. The…Read More

Gusto Pizzeria, Des Moines, commercial center location

February 1, 2016 |

Make the most of the average strip-mall location

Get in Line All strip malls are not created equal. Your business may be one of the “lucky” ones, if you’re adjacent to a strong anchor store. You can easily lure the anchor’s customers to your door, as aromas of baking pizza waft into the parking lot. On the other hand, perhaps you’re fending for…Read More

boombozz rewards program sign up

February 1, 2016 |

5 common mistakes pizzerias make with their rewards program

Lasting Loyalty If you’ve got a rewards program, here’s how to make it really work Pitfire Pizza tried printing punch cards for their nine locations — buy 10, get a pie free. They saw their same customers, gave away a few pizzas, but not much else. Pitfire’s Chief Operating Officer Mitchell Wong says they haven’t…Read More

portioning sausage on pizza at prep table

February 1, 2016 |

Portion Control: Size Matters

Proper portioning extends beyond pizza Are you measuring up to your food cost goals? Profitability is just one factor in the key to success. Profits are how we keep going and growing in a multitude of ways. Don’t be fooled by focusing on maximum profit as the best way to run your business, because that…Read More

February 1, 2016 |

Destinations: Madison, Wisconsin

A look at pizzerias in Madison, Wisconsin Grampa’s Pizzeria This neighborhood pizzeria has made the most of its surroundings. Its backyard was converted to a garden, which provides herbs and vegetables for the 40-seat restaurant. To help appease waiting diners, the company bought a house next door and turned it into a cocktail bar. The…Read More

cinnamon butter knots dessert

February 1, 2016 |

Trending Recipe: Cinnamon Butter Knots

How to make Cinnamon Butter Knots In the test kitchen, I’m tasked with cutting dough balls to a smaller size for photos. That leaves a lot of extra scrap dough. If this is the case at your pizzeria, you should be using it across your menu. We like to tie the dough into small knots,…Read More

Carolina Shrimp and Grits Pizza

February 1, 2016 |

Prawn Stars — Shrimp and pizza

Shrimp blows traditional toppings out of the water Shrimp can be an asset to your pizzeria by manipulating your menu to accommodate the many seafood lovers in America. Granted, some traditionally inclined people may stick to that old and dry rule of never allowing seafood on a pizza, but those tired culinary fairy tales are…Read More